Broccoli Rice Hot Dish Recipe

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Broccoli Rice Hot Dish Recipe
Broccoli Rice Hot Dish Recipe photo by Taste of Home
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Broccoli Rice Hot Dish Recipe

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With green broccoli, golden cheese and sweet red peppers, this bountiful bake has plenty of eye appeal...and it makes a tasty and satisfying meatless entree or side dish. From Sun City West, Arizona, Gretchen Widner sent the recipe for her comforting rice-and-veggie combo.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.

Ingredients

  • 2 cups hot cooked rice
  • 3/4 cup shredded reduced-fat cheddar cheese
  • 1/2 cup egg substitute
  • 3/4 teaspoon garlic salt
  • FILLING:
  • 3 cups frozen chopped broccoli, thawed
  • 4 ounces chopped fresh mushrooms
  • 1/2 cup chopped sweet red pepper
  • 1/2 medium onion, chopped
  • 1 cup egg substitute
  • 1/2 cup fat-free milk
  • 1/2 teaspoon onion salt
  • 1/2 teaspoon pepper
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese

Directions

In a large bowl, combine the rice, cheese, egg substitute and garlic salt. Press firmly into a 2-qt. baking dish coated with cooking spray. Bake at 375° for 10 minutes.
Meanwhile, place the broccoli, mushrooms, red pepper and onion in a steamer basket over 1 in. boiling water in a saucepan. Bring to a boil; cover and steam for 5 minutes or until crisp-tender.
In a large bowl, combine the egg substitute, milk, onion salt and pepper; stir in vegetables. Pour over crust. Sprinkle with cheese. Bake, uncovered, at 375° for 25-30 minutes or until a knife inserted in the center comes out clean. Yield: 6 servings.
Originally published as Broccoli Rice Hot Dish in Light & Tasty April/May 2003, p55

Nutritional Facts

1 cup: 226 calories, 7g fat (5g saturated fat), 24mg cholesterol, 527mg sodium, 23g carbohydrate (0 sugars, 2g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable.

  • 2 cups hot cooked rice
  • 3/4 cup shredded reduced-fat cheddar cheese
  • 1/2 cup egg substitute
  • 3/4 teaspoon garlic salt
  • FILLING:
  • 3 cups frozen chopped broccoli, thawed
  • 4 ounces chopped fresh mushrooms
  • 1/2 cup chopped sweet red pepper
  • 1/2 medium onion, chopped
  • 1 cup egg substitute
  • 1/2 cup fat-free milk
  • 1/2 teaspoon onion salt
  • 1/2 teaspoon pepper
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese
  1. In a large bowl, combine the rice, cheese, egg substitute and garlic salt. Press firmly into a 2-qt. baking dish coated with cooking spray. Bake at 375° for 10 minutes.
  2. Meanwhile, place the broccoli, mushrooms, red pepper and onion in a steamer basket over 1 in. boiling water in a saucepan. Bring to a boil; cover and steam for 5 minutes or until crisp-tender.
  3. In a large bowl, combine the egg substitute, milk, onion salt and pepper; stir in vegetables. Pour over crust. Sprinkle with cheese. Bake, uncovered, at 375° for 25-30 minutes or until a knife inserted in the center comes out clean. Yield: 6 servings.
Originally published as Broccoli Rice Hot Dish in Light & Tasty April/May 2003, p55

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lrohrer User ID: 5596420 124676
Reviewed Feb. 11, 2011

"Made this last night and was very bland. Had to add hot sauce to spice it up. I won't be making this one again."

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